I made these muffins on Christmas Eve for brunch the next morning. Although Christmas has past, there are still a few cartons of eggnog hanging in there at the grocery store. Whether you use traditional or a non dairy substitute, like I did, these spiced muffins may be enjoyed before, during and a bit after the Holiday season.
Eggnog Muffins
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2 1/4 cups unbleached all purpose flour
3/4 cup caster sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon chia seeds
1 1/2 cups eggnog
1/3 cup oil
1/2 cup plus 2 tablespoons yoghurt
1 teaspoon rum or rum extract extract
spiced sugar, to sprinkle on top
Preheat oven to 400ºF (200ºC).
Line a regular 12 cup muffin tin with paper liners or silicone baking liners or lightly grease the muffin cups with oil or margarine.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg and chai seeds.
In another bowl whisk together the eggnog, oil yoghurt and rum extract. Add the wet ingredients to the dry ingredients and combined until just moistened.
Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkled the spiced sugar on top of each muffin. Bake for 15 to 20 minutes or until muffins are lightly golden and a toothpick comes out clean. Let cool completely in the muffin tin on a wire rack.
Notes: You may add some chopped dried fruit such as figs, dates, cranberries or apricots to the batter.
Hope everyone had a great weekend! - JD